A delightful twist on classic fried chicken, this recipe offers a crispy and flavorful experience.
Heat the oil in a skillet over medium heat until it reaches 350°F.
Use a thermometer to ensure the oil is at the right temperature for frying.
Combine the flour, salt, and pepper in a pie dish.
Mix thoroughly to evenly distribute the seasoning.
Pour the buttermilk into a mixing bowl.
Use cold buttermilk for better adhesion to the chicken.
Place the crushed saltine crackers in another pie dish.
Crush the crackers finely for an even coating.
Pound the chicken breasts to an even thickness using a meat mallet.
Place the chicken in a plastic bag to prevent mess while pounding.
Dip each chicken breast in the buttermilk, then coat with the flour mixture, followed by the egg, and finally the crushed crackers.
Press the coating firmly onto the chicken for a better crust.
Fry the chicken in the skillet for about 5 minutes on each side or until golden brown and cooked through.
Avoid overcrowding the skillet to maintain the oil temperature.
Place the fried chicken on a paper towel-lined plate to drain excess oil.
Pat gently with paper towels to remove as much oil as possible.
Serve the chicken hot with your favorite sides and enjoy!
Garnish with fresh herbs for a touch of color and flavor.
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